Spinach and Feta Brownies
Well as you might have guessed there is no chocolate in this recipe. It is a savory type of bar that is one of the most delicious and easy things I’ve made. Yes, that good. It’s got major spanakopita vibes. My family devoured them in less than 15 minutes. I guess we need to double the batch next time.
ingredients:
The spinach, feta and mozzarella are the key players in this recipe. I roughly chopped the baby spinach, diced the scallions and chopped the dill. These are also the main characters in spanakopita. And lets not forget the feta. But here it shares the stage with mozzarella.
The flour can be substituted with oat flour, although I would add a little more oat flour than a cup. Next time I will make them with olive oil instead of butter just to try out the variance in taste and texture. Should be fine, in my opinion, to substitute it in for the butter. The crusty brown top is one of the best parts of this bar. Make sure you sprinkle on that grated Parmesan cheese.
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Spinach and Feta Brownies
Ingredients
- 2 tsp olive oil
- 4 scallions, diced
- 10 oz baby spinach, rough chop
- 2 tbs dill, chopped
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup milk of choice
- 2 eggs, lightly beaten
- 1/4 cup butter, melted (or olive oil)
- 4 oz shredded mozzarella
- 4 oz feta cheese, crumbled
- 2 tbs grated parmesan cheese
Instructions
- Preheat your oven to 375°F. Lightly spray a medium size baking dish with olive oil. Mine was 10.5 x 7.5 inches.
- In a large, deep pan, heat 1 tsp oil on medium. Cook your scallions until they soften: 1 or 2 minutes. Add half the spinach and sauté until mostly wilted, season with salt and pepper to taste. Remove to a colander to drain and pat dry with paper towels to remove excess liquids. Add the remaining oil to your pan and repeat the process with the remaining spinach.
- In a large bowl, whisk together the flour, baking powder and salt. Add the milk, eggs, butter and mix. Lastly fold in the spinach mixture, dill, mozzarella and feta until just combined. Transfer to your baking dish and spread out evenly. Sprinkle top with grated Parmesan and bake for 40-45 minutes or until top turns golden brown. Remove from oven and allow to cool for 15 minutes prior to slicing.
Notes
Nutrition
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I made this for brunch and it was a hit. I used olive oil instead of butter and I didn’t add mozzarella cheese. I served it when it had cooled but some guests mentioned they enjoyed it more when I warmed them up in the toaster oven.
Easy to make and tastes delicious!
oh my yumm
If you like Spanakopita, you will love this! I made this just as written (ok I may have increased the feta and dill because I didn’t measure 😀) and it came out great. I also took it to work the next day, and it reheats well. Will definitely make this again. Thanks!
uh-ooo… I knew I shouldn’t have made these – WAY TOO GOOD!! I went with all olive oil, no butter, one leek instead of scallions, Italian blend for the motz and parm because I didn’t have those, and used a ww flour – also added one can of artichoke hearts (chopped)(because sometimes I put those in my spanakopita). It’s a fabulous recipe -thank you!
This was so good! Just checked the servings and my little family of 3 polished off all but one slice – oops! We had it with a small portion of salmon and a small salad.
I made it in a 9” pie tin and had to substitute apple sauce for one of the eggs when I realized I was short. Still yummy and I know I’ll be making it again VERY soon!
We all lived your spinach brownies and that is a huge compliment in our family because there is usually one that doesn’t like . Can you freeze please
If I’m using dried dill as opposed to fresh, how much would you suggest I used?
Like 1/2 tsp to 1 tsp dried dill
I just love your recipes soooo much !! As a busy mom who still likes to cook for her family, I so appreciate these easy yet delicious recipes. Tried these squares tonight and they were a hit! Perfect for a dinner side, lunch, breakfast or snack. Thank you !!
I’m not a very good cook, but this was very good and easy to make! Next time I would leave out the salt, but other than that it was delicious and the crispy Parmesan on top was the best! This will definitely be a regular meal for me
This looks so delicious! Can I eliminate cooking the spinach first? If I use raw spinach then there wouldn’t be any excess moisture to squeeze out.
any substitute for eggs?
flax eggs or Just Eggs
Absolutely loved this recipe. Trying to keep the carbs down so I replaced the flour with 1 cup almond flour and 1 TBLSP of coconut flour like another person suggested. Very flavourful and nicely browned around the edges. I might try putting it in a muffin tin next time!
i used prosciutto too!
Found the perfect pan at Burlington. 3.99 yahoo. 7X11. Added shallots and garlic. Woohoo…it’s in the oven and I’m sooooo excited. Thanks for this
Looks amazing! But I never have milk in the house. Do you think I could sub Greek yogurt for the milk?